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Summer Sausage Making 101 Class At Hermann Wurst Haus
February 8th at 10:00am and 2:00pm
Learn, hands-on, the German tradition of summer sausage making. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s both informative and entertaining. Mike will show you the ropes of summer sausage making and cover topics such as cold smoked vs. hot smoked, natural fermentation vs. artificial fermentation, natural casings vs. collagen casings and much more. Many of you only make sausage once or twice a year and if it did not turn out right, it’s months before you get to try it again and then you should only change one thing at a time or you don’t know what you changed that you now like. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. The class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 – 2½ hours. Tickets are $89 per person and include a wurst meal, a wurst, wine and beer tasting, 2 free drink tickets, 2-3 pounds of sausage (that you made), and a Wurst Haus goody bag. Participants receive 10% discount on in-store purchases that day (excludes liquor and any in-store specials). Wurst Haus classes are a great gift idea for birthdays, anniversaries, and holidays! Call 573-486-2266 to reserve your spot or register online, http://www.hermannwursthaus.com/hermann-wurst-haus-class-registration/
The Hermann Wurst Haus is located in historic, downtown Hermann, Missouri. Mike and Lynette Sloan, owners of the Hermann Wurst Haus, opened the doors on September 1, 2011. Combined they have more than 70 years of experience in the meat processing business and produce more than 62 varieties of fresh and smoked sausages and bratwursts. All sausages and bratwurst are handcrafted in-house by three-time hall of fame Wurstmeister Mike Sloan. Wurstmeister Mike has won more than 500 international, national, state and regional awards; including 14 best of show honors and 29 International awards from the German Butcher’s Assn. in Frankfurt, Germany.
The Hermann Wurst Haus currently offers four different classes: Summer Sausage Making, Makin’ Bacon, Wurst Making and Whole Pig Butchery. Note: You must take either the Wurst Making or the Summer Sausage Making class before you can take the Whole Pig Butchery class. In each class, you will learn hands-on from three-time hall of famer Wurstmeister Mike Sloan. These VIP events are both informative and entertaining. Mike will show you the ropes and cover the important topics for the skill being taught. The classes also include a wurst meal, a wurst wine and beer tasting, 2 free drink tickets, 2-3 pounds of the product that you helped make, a Wurst Haus Goody Bag, and a 10% discount on in-store purchases that day (excludes liquor and any in-store specials). The Whole Pig Butchery class will include approximately 20 pounds of retail pork that you helped prepare.
Classes are by reservation only. The basic class cost is $89, the Whole Pig Butchery class is $150. Payment must be made in advance and is non-refundable. If you must cancel a class you will be allowed to take another class on a future date. RSVP early as the classes fill up very quickly. You can reserve your spot online at http://www.hermannwursthaus.com/sausage-making- 101-class-registration/ or by calling (573)486-2266.